Easy Polar Bear Paws (Copycat See's Candy)

'Tis the Season!!!! 

This is a simple treat that can be whipped up when you don't have a lot of time, and they make a great addition to your goodie tray for the neighbors or friends. 

They're made in the microwave so that makes for a speedy process! (But be aware - they do have to cool some before and after dropping into 'paws' onto cookie sheet). 

The original recipe calls for peanuts, but I used cashews and they

were terrific! 

The recipe only takes 5 ingredients...get ready for a tasty,

caramel-y, nutty treat covered in white chocolate (almond bark works great too!) 

(hover over photo to pin) 

POLAR BEAR PAWS 

1 (11 ozs) bag caramel bits 

(use name brand for best quality) 

3 Tbs. heavy whipping cream

1 Tb. unsalted butter

1 c. roasted peanuts or cashews

12 ozs. vanilla almond bark or Ghirardelli white chocolate 

melting wafers 

Line a large cookie sheet with parchment paper; set aside. 

Place caramels, cream and butter into a microwave safe bowl,

microwaving for 30 second increments, stirring, and repeating

until melted and smooth. 

Mix in the nuts; let stand in the bowl to cool about 15 minutes, stirring every 5 minutes or so. 

Spoon onto prepared cookie sheet, making tablespoon sized mounds.  Place in the fridge for about 45 minutes or until set. 

Melt almond bark according to directions, stirring until smooth. 

Dip a chilled caramel cluster in the chocolate, using a fork to remove it.

Allow any excess chocolate to drop off the candy before setting

on parchment paper. Repeat with remaining clusters, keeping them chilled while they wait to be dipped.  

Refrigerate for another 45 minutes or until chocolate is set. 

Don't eat too many before packaging up to give away! 

Recipe inspired by Belly Full

You may also enjoy...

Butterfinger Balls

(Peanut Butter Balls with crushed Butterfinger candy) 

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Snickers Caramel Apple Salad (Sugar free option)

This luscious 3-basic ingredient salad/dessert will have you running for M-M-More!  It's SO quick & easy!!  

Did I mention addicting??? 

I've made this a few times recently and every time I do, I'm hearing

RAVES about how good it is!  And always get asked for the recipe!

It's similar to Watergate Salad (in mixing), but this one tastes even better, 

in my humble opinion! 

 I LOVE Caramel everything! 

I love using SUGAR FREE Butterscotch Pudding!  No one would guess it's sf.

But it's great with 'regular' instant pudding too. 

(If you want totally sugar free, omit the candy bar!

But I do think you could add sf peanut butter cups that would be great!) 

The chopped Snickers candy bar is optional, but chocolate always makes

everything better, right?  It adds some nice texture too.

The apples add such a lovely crunch.  

You don't really taste the pineapple, as the caramel (butterscotch) 

takes over! 

Whip it up soon - your family will love you for it!! Impressive for any

meal - great for potlucks.  

(hover over photo to pin) 

SNICKERS CARAMEL APPLE SALAD 

1-20 ozs. can crushed pineapple, slightly drained

1 box (4-serv. size) (sugar free) instant butterscotch pudding 

1/2 to 1 full 8 ozs. tub Cool Whip, thawed

2 apples, peeled and cut into bite sized pieces

2 Snickers candy bars, chunked (optional) 

chopped peanuts, optional 

In large bowl, pour crushed pineapple.  Stir in dry instant pudding mix,

mixing until smooth.  Add as much Cool Whip as you'd like. 

(You can make this much ahead - refrigerate - then mix in chopped apples just before serving) 

After apples are stirred in, stir in a few pieces of chopped Snickers if preferred.

Top with a few more candy chunks, and/or chopped peanuts. Serve chilled. 

You may also like 

Healthier Watergate Salad

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Hulless Caramel Corn Puffs

These puffs are awesome just plain, but dressing them up with caramel makes for an amazing treat!

These were a fast seller at my last bake sale! 

Those annoying 'hulls' are missing in this terrific snack! 

Hope you'll try them soon!  MMMM good! 

CARAMEL CORN PUFFS

1/2 c. corn syrup (or honey)

2 c. brown sugar

(I use 1-1/2 c.)

1 c. butter or margarine (2 sticks)

1 tsp. vanilla

1/2 tsp. salt

1/2 tsp. baking soda

2 bags (6 ozs. each) hulless puffed popcorn 

Preheat oven to 225*.  Pour corn puffs into a VERY large bowl.  (Recipe can easily be divided in half). 

Combine corn syrup, brown sugar, butter, vanilla and salt in saucepan.  Bring to a boil over medium high heat; boil and stir for 5 minutes.  Remove from heat; stir in baking soda; stir well.  Pour over popcorn and mix well.  Put on 2 cookie sheets; bake for 1 hour, stirring occasionally.  Cool. Store in tightly sealed container. 

Yield: 10 - 12 servings 

Linked up at 

Meal Plan Monday

You may also enjoy...

Butterfinger Bites (3 ingredients)

​

Flashback Friday - Gotta-Have Christmas Candies

WELCOME TO FLASHBACK FRIDAY! 

These treats will add so much 'sweetness' to your holidays...

SWOON!  Some have told me these are the BEST caramels they've ever eaten. 
No candy thermometer needed!!! Go for it! 

Fabulous (Chocolate Covered) or Sea Salt Caramels

Believe it...4 ingredients & only 45 seconds in the microwave?  Gotta try it to believe how awesome this fudge is! 

Nutter Butter Fudge (Microwave)

A favorite from my mom's recipe file...it keeps for days until you're ready to slice it...

Church Window Candy

This delicious recipe has a strong caramel flavor..crunchy cereal and

chewy dates...Irresistible!! 

Date Balls

The first time I ever ate this delectable candy, it was gifted to me and I
knew I HAD to have the recipe.  Simple and only 6 ingredients!  And it 
makes A LOT!

Copycat Almond Roca (or Toffee)

Pumpkin Cookies with Caramel Frosting (Yowza!)

No doubt about it...I'm a Cookie Monster..my mom mostly made crunchy cookies

(for my dad who loved to dunk them in his coffee) so I'm partial to that crunch,

but I just LOVE these soft Pumpkin Cookies - 

And the frosting is fabulous as well.  The perfect topping for these perfectly

spiced, and moist treats! 

Just looking at these gems makes my heart beat faster!!! And tasting them is the ultimate!! Pour the coffee or a tall glass of milk...

But...NO DUNKING! Enjoy!!  

Please don't let the holiday season get by you without making these

special and scrumptious cookies! 

If you'd like to make them ahead and freeze, I suggest layering them in an airtight container, unfrosted, between waxed paper.  Thaw before frosting. 

PUMPKIN COOKIES WITH CARAMEL FROSTING 

1 c. butter, softened

1/2 c. white sugar

1/2 c. brown sugar

1 egg

1 tsp. vanilla extract 

1 c. pumpkin puree

2 c. all purpose flour

1 tsp. baking soda

1 Tb. ground cinnamon 

(I used half Pampered Chef Cinnamon Blend)

1 tsp. pumpkin pie spice

1/2 tsp. salt, optional

CARAMEL FROSTING: 

3 Tb. butter

1/4 c. heavy cream

1/2 c. brown sugar

1 tsp. vanilla extract

1 c. powdered sugar, sifted

1/2 tsp. salt, optional 

(for a salted caramel flair!) 

Preheat oven to 350. Grease 2 cookie sheets with non-stick spray (or use a silpat for easy cleanup) 

In a large bowl, cream butter, white and brown sugars together until fluffy.  Add egg and vanilla; beat until smooth. Add pumpkin, flour, baking soda, cinnamon, pumpkin pie spice and salt, beating until combined well. 

Drop by Tablespoonsful onto prepared cookie sheets.  Bake for 10 - 12 minutes. Remove from oven and cool until room temperature before frosting. 

To make Caramel Frosting: 

In medium saucepan over medium heat, add butter, heavy cream and brown sugar. Stir until it comes to a rolling boil (is bubbly all over); remove from heat; let stand until cooled.  Stir in vanilla and powdered sugar; beat until smooth.  Frost each cookie; serve with a smile! 

Yield: 30-35 cookies 

Recipe inspired by Holly at Life in the Lofthouse

You might also enjoy...

Chocolate Caramel Cookies (with Rolo candies)

Caramel Shortbread Squares

​

Skinny Starbucks Copycat Caramel Macchiato

This drink is one I order often on a rare occasion I get coffee away from home.

I was SO tickled to see this simple recipe at Nancy's Skinny Kitchen. 

Nancy says... Each skinny remake has just 97 calories, 0 fat and 5 Weight Watchers Freestyle SmartPoints.

What's not to love eh???? 

I thought this would make a great first post of 2019. 

Enjoy yourself with this one. 

And if you want to make it a little richer, go ahead and use regular milk and a little more ice cream topping to suit your taste.  Just remember you'll be adding 

WW Points also...

SKINNY STARBUCKS COPYCAT CARAMEL MACCHIATO

1 c. strong brewed coffee, regular or decaf, heated

1/2 c. fat free milk

2 packets Truvia or your favorite substitute

2 tsp. caramel ice cream topping

1/2 tsp. vanilla extract

1 tsp. caramel sauce for garnish

Brew the coffee extra strong. In a small saucepan over medium heat, add milk, 2 tsp. caramel sauce, Truvia and vanilla; stir (or whisk) until blended.  Heat until steaming over medium heat, about 2 minutes. Remove from heat.  Transfer to blender and process for about 20 seconds (or use a frother) . or just whisk for a while until its foamy.  Add hot coffee to mug; pour foamy milk over top.  Squirt a little whipped topping from a can, if desired, and drizzle with 1 tsp. caramel ice cream topping.

Enjoy right away! 

Makes 1 - 1-1/2 c. serving


Linked to 
Meal Plan Monday

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Starbucks Skinny Cinnamon Dolce Latte

​

Flashback Friday - Gotta-Have Christmas Candies!

WELCOME TO FLASHBACK FRIDAY! 

Can't have the holidays without some candies!

Hope these add some sweetness to this busy time of year...

You'll be SO glad you tried them. 

SWOON!  Some have told me these are the BEST caramels they've ever eaten. 

Go for it!  Salt the tops or dip in chocolate if desired. 

Best Ever Caramels

A simple and special holiday treat from my mama's recipe files....

NO bake! 

Church Window Candy

This amazing candy becomes a fast favorite once you take a bite.

Made in the microwave...has chopped Nutter Butter Cookies for crunch! 

1-Minute Nutter Butter Fudge

The first time I ever ate this delectable candy, it was gifted to me and I
knew I HAD to have the recipe.  Simple and only 6 ingredients! 

Copycat Almond Roca (or Toffee)

Flashback Friday - 5 Favorite Holiday Cookies Recipes you don't want to miss!

WELCOME TO FLASHBACK FRIDAY! 

I am tickled to share these awesome cookie recipes with you!

I'm a Cookie Baker from way back and these are among my all-time favorites!

A classic cookie with a holiday twist! So special!

Candy Cane Snowball Cookies

These amazing melt-in-your-mouth cookies are so simple using a cake mix!

Cake Mix Chocolate Caramel Cookies (with Rolos)

Have been making these delightful cookies for decades! 

Christmas Gumdrop Cookies

These treats taste amazing, even after they've been frozen.  Get ready to 

have recipe requests after sharing these! 

Salted Caramel Coffee Toffee Cookies

An irresistible cookie that will have you begging for more! 

Great for gift giving! Another cake mix special!

Fudgy Mint Cookies

Caramel Pumpkin Pie Smoothie (Ketose liquid all-natural Sweetener Product Review!)

I've been crazy over smoothies for years. 

And this time of year is perfect for using pumpkin to whip up something up in the blender!  This treat is great for breakfast, lunch or even a bedtime snack!

I was sent a bottle of this lovely Ketose liquid sweetener to create a recipe and this is where I 'landed'. 

This is a very tasty all-natural sweetener, but is somewhat sweeter than the honey we use in our evening tea. To me, it doesn't have an aftertaste at all and certainly sweetens things up nicely. 

From their label: KetoseSweet+ contains allulose - a rare natural sugar found in maple syrup, figs and raisins. It is a safe, low-calorie, low-glycemic sweetener...with just 5% of the calories of regular sugar...it doesn't affect blood sugar levels. 

It has NO Alcohol Sugars and is a Clean Sweetener.

And direct from their website: KetoseSweet+™ combines allulose, highly purified Reb A and monk fruit extract to deliver an all natural sweetening solution for a variety of applications. Superb browning makes it ideal for Bakery Applications. Superior flavor contributes low calorie sweetness to a variety of foods. Sweeter than sugar, KetoseSweet+ adds just .4 calories per gram.

I have to ask....WHAT'S NOT TO LOVE???  

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I used this to sweeten our butternut squash for dinner and it tasted wonderful! 
Just be cautious when using as it is pretty sweet....

I have not used Splenda in years.  I find it causes a lot of intestinal upset. And it isn't natural!  Normally I use xylitol for sweetener when baking, since hubby is diabetic, and I am borderline.  I have already fallen in love with this wonderful product!!!! 

I mixed up this 'healthy' smoothie, but as always, I love all the options you can have when whipping up smoothies in the blender. 

I used unsweetened vanilla almond milk, but you could use 2% or even canned coconut milk if you prefer. 

I also used vanilla Greek yogurt, but if you find the seasonal Pumpkin Pie yogurt or even Caramel, go for it!  I'm sure those ingredients would only make the recipe 'pop'.  (And you could add less sweetener because they do have sugar in them). 

I used a half teaspoon of vanilla extract, and half a teaspoon of caramel extract.  You can certainly adjust those to your liking also...using all of one or the other. 

I love quick and easy...you can be sipping this one down within minutes of deciding to make it!  You sure can't go wrong with that.  Even sip it on your way to work or school if need be!

This makes one large, serving or 2 smaller ones.  It is very filling and I've enjoyed it a few times already since creating it.  Recipe can be easily cut in half or doubled if desired. 

You'll feel pampered as this is an indulgent treat! 

And if you're interested, go to this website...KetoSweet+...and ask for a free sample!  You'll be hooked in no time at all. 

CARAMEL PUMPKIN PIE SMOOTHIE

2/3 c. milk 

(almond or coconut, your choice)

1/4 c. pumpkin puree

1/4 c. unsweetened (Greek)(or vanilla, caramel or pumpkin) yogurt

 1 banana, sliced and frozen

1/2 tsp. vanilla extract

1/2 tsp. caramel extract

(or a full teaspoon of either kind) 

2 - 3 tsp. Ketose Sweet liquid, adjusting to taste

1/2 tsp. pumpkin pie seasoning (or cinnamon if you prefer)

(click here for a recipe to make your own p.p.s.)

4 or 5 ice cubes

whipped cream and pumpkin pie spice for garnishing

Combine milk, pumpkin, yogurt, banana, extract, sweetener, and pumpkin pie seasoning in blender.  Whir for about 30 seconds.  Add ice cubes and whir another 30 seconds.  (Add more liquid now if you prefer). Pour into a tall glass or divide into 2 servings.  Top with whipped cream and sprinkle with seasoning. 

​

Leader Enterprise - Sept. 26, 2018 - Awesome Apples

 Caramel Apple Crisp

Fall is falling quickly along with the apples on the trees. Apples are thought to help reduce the risk of heart disease, cancer, stroke, type 2 diabetes and asthma. No wonder they say "An Apple a Day Keeps the Doctor Away"! One apple provides almost 20% of the daily recommended amount of fiber. 

Select apples that are firm and bruise free. Store in refrigerator to slow ripening and keep the flavor. Chilled properly, they should last about 90 days. Don't wash apples until ready to eat. Apples should be stored in the refrigerator. Keeping them at room temperature will allow them to get mushy more quickly. Fresh apples make a great snack or dessert. Dip slices in peanut butter or serve with crackers and cheese for a quick snack. I love apples baked alongside pork or chopped into stuffing or tuna salad. 

CARAMEL APPLE CRISP (Lighter Options)

1/3 c. sugar (or sugar substitute like xylitol)

1 tsp. cinnamon 

1/8 tsp. salt

6 c. diced apples, peeled

2 Tb. water or apple juice

1/2 c. brown sugar

heaping 1/2 c. flour 

1/2 c. quick-cooking oats

1/2 c. margarine

1/4 c. (fat free) caramel ice cream topping

Mix together sugar, cinnamon and salt in large bowl  Add apples and toss.  Place into greased 9" X 13" baking dish. Sprinkle water (or juice) over apples. Combine next 4 ingredients (brown sugar, flour, oats, margarine) until crumbly and sprinkle over top.  Bake 30-40 minutes or until apples are tender.  Remove from oven and immediately drizzle with caramel topping.  Serve warm. Serves 8.                                                   

                                                         

Autumn Chicken Salad

AUTUMN CHICKEN SALAD

4 c. cooked chicken, diced

1/2 c. chopped pecans, toasted

1/2 c. dried cranberries

1/2 c. chopped apple

1/4 c. celery, chopped

1/2 tsp. celery salt

1/2 c. sour cream (or Greek yogurt)

1/2 c. mayonnaise

In large bowl, stir all ingredients together until well combined. Chill at least 2 hours before serving.  Serve as a sandwich or with crackers.

This salad is a perfect dish to serve alongside pork. 

GRANDMA'S WALDORF SALAD 

2 Gala apples, cored and diced

1 Granny Smith apple, cored and diced

1/2 c. chopped pecans or walnuts

1/2 c. celery, diced

1/3 c. sweetened dried cranberries

1/3 c. mayonnaise

pinch of salt and sugar, optional  

Stir together all ingredients in a large bowl. Cover and chill until serving time.

CROCKPOT APPLE STUFFED ACORN SQUASH

1 acorn squash, washed, cut in half, seeds removed

2 tsp. maple syrup, optional

2 Tb. butter

2 Tb. sugar (or xylitol)

1 tsp. cinnamon

1/4 tsp. nutmeg

A few dashes of pumpkin pie spice

1 medium apple, cored and chopped

2 Tb. dried cranberries

2 Tb. nuts, chopped 

1/2 c. apple juice or water

Drizzle 1 tsp. maple syrup over each 'hole' of prepared squash. Place a tablespoon of butter into each 'hole' of squash. Fill halves with apple, cranberries and nuts. In small bowl, combine sugar and spices; sprinkle evenly over squash and filling. Pour juice into crockpot, then place squash halves inside. Cover and cook on low for 6 - 8 hours or 4 - 5 hours on high until squash is tender.  

This spread is a terrific way to get your kids to eat apple slices.  This is also great with graham crackers or gingerbread cookies. 

SIMPLE CARAMEL TOFFEE SPREAD 

1 (8 ozs) pkg. cream cheese, room temperature

about 1/4 c. caramel ice cream topping

about 1/4 c. chopped toffee pieces

(like Heath pieces found in choco chip aisle)

Place the cream cheese on plate or in bowl to soften. Pour topping over it - sprinkle with toffee pieces.

Ready to serve!!!

Always forgive your enemies - nothing annoys them so much. - Oscar Wilde